French Style Pork Chop Casserole


French Style Pork Chop Casserole

White wine and cream adds a French twist to this pork chop casserole recipe. This casserole is one of the best easy pork chop recipes you'll ever taste.


  • 1 small young cabbage
  • Salted water
  • Salt and pepper
  • 1 cup cream
  • 4 pork chops
  • Butter
  • 1/2 cup white wine
  • 1 pinch sage
  • Parmesan cheese


  1. Remove the outside leaves of a small young cabbbage, slice it finely, and boil it for 3 to 7 minutes in salted water. The cabbage slices are best when they are about half an inch wide -- do not make them shreds, such as one might use in a slaw.
  2. Drain the cabbage thoroughly, add salt and pepper and 1 cup of cream, and simmer it, covered, for  10 to 30 minutes until the cabbage is done.
  3. Meanwhile, in an iron skillet saute 4 lean, well-trimmed pork chops in a little butter until they are brown and cooked through. Remove the chops and season them with salt and freshly gound pepper.
  4. Stir 1/2 cup of white wine briskly into the pan juices, add a good pinch of sage, and simmer the mixture for a couple of minutes. Stir this juice into the creamed cabbage.
  5. Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, cover them with the rest of the cabbage, sprinkle generously with the grated Parmesan and a little melted butter.
  6. Bake the casserole, uncovered, in a 350 degree F oven for 20 minutes, or until the top is golden brown. 

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